Chicken Pad Thai
A flavorful and quick takeout classic featuring stir-fried rice noodles with chicken, egg, and a tangy tamarind sauce, topped with crunchy peanuts.
10 min
Prep
10 min
Cook
4
Serves
520
Calories
Macros · per serving
30g protein
60g carbs
16g fat
Ingredients
For 4 servings
- 200 g rice noodles
- 400 g chicken breast
- 2 egg
- 2 tbsp peanut oil
- 3 clove garlic
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 lime
- 100 g bean sprouts
- 2 spring onion
- 50 g peanuts
- cilantro — to taste
Instructions
- 1
Soak rice noodles in hot water for 5-7 minutes until tender, then drain and set aside.
- 2
Slice the chicken breast thinly and finely chop the garlic.
- 3
In a small bowl, mix tamarind paste, fish sauce, brown sugar, and soy sauce to make the sauce.
- 4
Heat 1 tablespoon of peanut oil in a large pan over medium-high heat. Add the chicken and stir-fry until cooked through, about 5 minutes. Remove from pan and set aside.
- 5
Add remaining 1 tablespoon of peanut oil to the pan. Fry the garlic until fragrant, about 30 seconds.
- 6
Push garlic to one side, add the eggs to the pan, and scramble them until just set.
- 7
Add the drained noodles, cooked chicken, and sauce to the pan. Toss everything together for 2-3 minutes until well combined and heated through.
- 8
Squeeze lime juice over the noodles, then fold in bean sprouts and chopped spring onions.
- 9
Serve hot, garnished with chopped peanuts and fresh cilantro.
Cook it this week.
NeatEat plans Chicken Pad Thai — and the rest of your week — around your budget, groceries included.